Mumbai Curry

Curry Mumbai from Altes Gewürzamt, mild and fruity

Curry Mumbai from Altes Gewürzamt is a mild curry blend that combines turmeric and coriander with fennel, orange peel, and a hint of vanilla. With its light composition, it is just as suitable for a mango cream as it is for a fish curry with coconut milk.

Curry Mumbai is the mild curry blend from Altes Gewürzamt in Klingenberg am Main, packaged in a 70-gram tin. Eighteen spices are listed in the declaration, led by turmeric and coriander, with vanilla bringing up the rear.

Fresh, fruity, and floral in character

Among the house's curry blends, Mumbai has the most cheerful character. Fennel and coriander give it a floral freshness, while orange peel and vanilla provide a fruity sweetness underneath, and in the finished dish, this bright tone remains until the very end. Turmeric adds the warm yellow color that makes a curry instantly recognizable on the plate.

The fennel, which appears fourth in the list of ingredients, is responsible for this freshness. In India, roasted fennel seeds are chewed after meals—often sugar-coated—because their sweet aroma leaves the mouth feeling refreshed. This exact quality elevates the blend instead of weighing it down.

The position of the black pepper, which appears as early as the fifth spot, while the chili follows only in the ninth, is surprising. The pepper provides warmth here without heat, and because hot paprika is entirely absent, the spice profile remains gentle even at the end.

In mango cream and mild fish curry

The blend works just as well in a mango cream dessert as it does in a gentle fish curry with coconut milk and lime. Stirred into yogurt with honey, a pinch makes an instant dip, and it finds its place just as easily over oven-roasted carrots.

For the sweet side, you don't even need a pan. Let the powder steep in warm, not boiling, cream or milk for ten minutes and then add it to the cream; this allows the aroma to dissolve in the fat, ensuring the orange peel and vanilla survive the process unscathed.

For fish, however, it should be briefly heated in hot oil before adding the coconut milk, as the heat in the fat is needed to unlock the fenugreek. You add the fish itself to the finished sauce at the end and simply let it poach. A slightly more savory version awaits in our Curry Anapurna, while the full range can be found in our curry and masala selection.

Finely tuned in Klingenberg

The orange peel in the seventeenth spot and vanilla in the eighteenth reveal the signature of a chef. Dried citrus peel carries its essential oils in the outer, colored skin, and at Altes Gewürzamt, it binds the many individual voices together into a rounded whole.

Altes Gewürzamt does not use anti-caking agents, which is why the powder is densely packed in the tin and highly concentrated. One level teaspoon seasons four portions, and if you want to add more, it is best to do so at the end of the cooking time.

Mumbai itself is located on the west coast and was the port through which pepper, cardamom, and ginger traveled to Europe for centuries. Until 1995, the city was known as Bombay, and this cosmopolitan flair fits a blend that moves so effortlessly between dessert and main course. You can find it in the Altes Gewürzamt product range, among its mild and fiery siblings.